This Mexican Black Bean Soup is rich and flavorful, comes together quickly, and takes advantage of the convenience of canned black beans. Studded with bits of sausage and veggies, it’s a wonderful and comforting meal everyone will love, especially when paired with these gluten-free biscuits.
Ingredients
3 - 14 oz. cans black beans
4 - 6 garlic cloves, minced
1 pound pork sausage (such as Jimmie Dean)
2 carrots, peeled and chopped
2 celery stalks, chopped
1 small sweet onion, chopped
1 green pepper, chopped
2 teaspoons chili powder
1 teaspoons ground cumin
1 teaspoons dried oregano
6 cups low sodium chicken broth
½ cup cilantro, chopped
2 - 4 tablespoons fresh squeezed lime juice
sea salt & fresh ground black pepper to taste
To Garnish
tortilla chips
avocado
lime wedges
Method
- Blend 2 cans of black beans, including the liquid from the cans, in a blender, blending to either a smooth consistency, or a rough chop – whatever your personal preference. Set aside.
- In a 6-quart Dutch oven, brown the pork sausage over medium-high heat.
- Add in the carrots, celery, sweet onion, and green pepper; cook until the vegetables start to turn soft, about 5 minutes.
- Stir in the chili powder, ground cumin, and oregano, cook for another two minutes.
- Pour in the chicken broth, pureed black beans, and the 3rd can of black beans, including the liquid from the can.
- Bring to a boil over high heat, and then turn down to medium heat and simmer for 20 minutes.
- Stir in the cilantro and the fresh squeezed lime juice during the last few minutes of cooking.
- Garnish with tortilla chips, avocado, and lime wedges.